A Recipe for Summer: Fresh Fish, Spicy Chiles, Loads of Corn
August corn and seafood meet green chiles, lime and tomatillos in this bright and colorful stew.
'There was something surprising going on in the pozole verde at Mita’s Restaurant and Bar in Cincinnati.
Instead of the usual chunks of pork or chicken poking out of the chile-laden broth, tentacles, purple and white, curled over the radish and avocado slices. When I plunged my spoon in, plump grains of hominy mingled with shrimp and red snapper.
The flavors were familiar: There was the heady tang of lime juice and tomatillos, the fiery smack of the green chiles, the grassy cilantro. But while a more traditional pozole verde has fatty chunks of pork or chicken (or both) to lend heft and richness, Mr. Salazar’s seafood variation was briny, light and perfectly suited to the steamy heat of a summer evening.
“I’ve got to imagine somewhere in Mexico someone’s put seafood in pozole verde before, but I’ve never seen it,” Mr. Salazar said. When he tried it, the combination made perfect sense.'>>>
https://www.nytimes.com/2018/08/10/dining/seafood-pozole-verde.html?
Corn-Seafood Stew With Avocado and Chiles
https://cooking.nytimes.com/recipes/1019454-corn-seafood-stew-with-avocado-and-chiles
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